|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all hot foods 135F and above for hot holding. Observed almost all foods in hot holding display case less than 135F. See temperature chart. CDI by reheating all items to 165F and placing back in hot holding case. Also increased temperature setting of unit. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date opened/prepared or discard date. Observed no meats or cheeses in deli case labeled with date. Also observed many items in walk in cooler without dates. CDI by labeling items. Note: On next inspection any items requiring date marking that are not properly labeled with the date will be discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
. 7-102.11 Common Name-Working Containers - PFProperly label all spray bottles with common name of chemical to prevent accidental contamination of food, utensils, single service items etc. Observed one spray bottle of degreaser unlabeled. CDI by labeling. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-306.11 Food Display-Preventing Contamination by Consumers - PFood on display to customers must be protected from contamination by sneeze guards, packageing or other effective means. Observed open pan of chicharones in section of holding display case that does not have glass on customer side. CDI by covering with plastic. Facility has obtained a plastic dome type lid to cover rotisserie chickens in this same area. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - COnce wet or dirty all towels must be stored in sanitizer in between uses. Observed dirty, wet towels on prep tables in back area. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles-Use Limitations - CSingle service items may not be re used. Observed aluminum foil pan stored on shelf above three compartment sink that had been washed to be reused. Also observed multiple other aluminum foil pans on shelf in walk in freezer that appear to have been washed and reused. CDI by discarding. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-202.14 Backflow Prevention Device, Design Standard - PProivde back flow device on faucet of canwash. Observed backflow device missing/damaged. (transitional item) |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repair damaged floor at entry to kitchen. (transitional item) |